Sautéed Day Boat Scallops With Carrots Three-ways Chef Neal Fraser of Redbird. Image courtesy of Carla Choy Photography

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2 Sautéed Day Boat Scallops With Carrots Three-ways Chef Neal Fraser of Redbird Image courtesy of Carla Choy Photography

3 INGREDIENTS 4 large day boat scallops (per serving) Salt and pepper to taste 3 Tbsp butter ¼ cup olive oil 3 cups carrots; assorted colors; peeled and chopped on the bias 1 cup celery root; chopped 1 cup fennel; diced 2 Tbsp. ras al hanout spice Lemon to taste Procedure For Scallops Add the olive oil to a heated cast iron skillet. Once oil begins to smoke, season the scallops with salt then place into the pan. Cook about 1 1/2 minutes on each side. As they begin to caramelize, add in the butter. Once they become a deep caramelized brown color, flip them over. Take the skillet off heat and allow the scallops to continue cooking for another minute. For Carrot Puree Place 1 cup of white carrots and celery root in sealed plastic bag with 1 Tbsp. of butter and place in warm water bath (175 degrees) for 2 hours. Once carrots and celery root are soft, place in high powered blender and blend with another tb of butter for 2 minutes. Keep warm until service. For Carrot Sauce Juice 1 cup of orange carrots. Add juice to small sauce pan and reduce until thick. Add butter and mix through. Keep warm until service. For Service Place carrot puree on the bottom of the plate. Place roasted carrots on top of the puree and the scallops throughout the plate. Add lemon to taste. For Roasted Carrots Preheat oven to 400 degrees. Coat purple carrots and fennel with olive oil and spices. Roast in oven for 30 minutes. Turn off oven and keep warm until service.

4 Middle-Eastern Beef Tartare With Bulgur, Yogurt, Mint & Walnut Muhammara Chef Tim Hollingsworth of Otium Image courtesy of Carla Choy Photography

5 INGREDIENTS for beef 2 Cups diced dry-aged beef; tenderloin 2 Tbsp. chopped shallot 1 Tbsp. chopped parsley (save half for garnish) for yogurt sauce garnish 4 Tbsp. labne 1 Tbsp. mint; chiffonade (save some for garnish) for bulgur 3 Cups bulgur 3 Cups chicken stock 5 cloves garlic 1 sprig thyme For walnut muhammara ⅔ Cups walnuts; pulverized ⅓ Cups warm water 1 Tbsp. aleppo 2 Tbsp. lemon juice 2 Tbsp. pomegranate molasses 1 Tbsp. olive oil 1 tsp. sugar salt to taste Procedure for beef Mix all ingredients together. Season to taste. for yogurt sauce Mix all ingredients together. Season to taste. for bulgur Bring chicken stock, garlic, and thyme to a boil and strain over top of the bulgur. Cover with a lid, let stand for 45 minutes in a warm place. For walnut muhammara Hydrate aleppo in warm water. Mix all ingredients together. Season to taste. To plate Mix beef with muhammara and bulgur and plate. Add dollops of yogurt sauce over the top of the beef mixture. Garnish with additional parsley and chiffonade mint.

6 Island Congee With Coconut Milk Braised Pork Shoulder Chef Mei Lin (Top Chef winner) Image courtesy of Carla Choy Photography

7 Ingredients For Congee 1 cup jasmine rice ½ cup small yellow onion, small dice 2 Tbsp. ginger, minced 10 cups chicken stock (low sodium) For Pork Shoulder 2 lbs. pork shoulder 1 yellow onion, quartered 6 cloves garlic, crushed 1 jalapeño, sliced 1 thumb size ginger, grated 4 cans coconut milk For Finadene sauce 1/8 cup coconut vinegar 1/8 cup lime juice 1/4 cup fish sauce 2 Tbsp scallions, chopped 2 Tbsp cilantro stems, chopped 2 cloves garlic 1 Tbsp ginger, minced 1 Tbsp shallot, chopped 1 tsp Thai bird chili, chopped (Serrano will also work) Small knob of Palm sugar (if unavailable, brown sugar is fine) Procedure Congee In a 6 quart sauce pot, toast the jasmine rice with onion & ginger with 1 Tbsp. of Canola Oil. Add stock and cook until thick; at least 1 hour. Stir every 5-7 minutes to ensure the rice doesn't stick to the bottom. Pork Shoulder In a pressure cooker, add 2 Tbsp. of oil, and sear the pork shoulder on all sides. Add the vegetables, caramelize, and add coconut milk. Pressure cook for 45 minutes under pressure. Finadene Add palm sugar, garlic, ginger, shallot, Thai bird chili, scallions, pound with a mortar and pestle. Then mix with all remaining ingredients. For Service Fill large-mouth bowl halfway with Congee and place pieces of pork on top. Top with spoonfuls of the Finadene sauce to taste. Add your optional garnishes. Serve hot. Optional garnishes Fried shallots/onions. Shaved scallion tops Picked cilantro leaves

8 Jambalaya MRE Risotto With Duo of Duck Chef Mike Williams of Norah Restaurant Image courtesy of Carla Choy Photography

9 INGREDIENTS for duck 2 duck breasts; boneless 1 Tbsp. olive oil salt and pepper to taste for risotto 4 Tbsp. butter 2 Tbsp. olive oil ¼ cup duck confit 1 cup uncooked Arborio rice ½ cup white wine, dry 3 cups chicken stock, warmed 2 Tbsp. garlic 1 cup Parmesan and Idiazabel cheese ¼ cup celery; chopped ¼ cup red bell pepper; chopped ¼ cup yellow onion; chopped for smoked tomato jus 8 oz smoked tomato pulp (or fire roasted tomatoes) dark poultry stock; 2 duck and chicken carcasses ½ cup shallots 2 Tsp. sage 2 tsp. thyme ¼ cup peppercorns 1 Tbsp. brown sugar ¼ cup sherry vinegar 2 tsp. ground espresso Procedure risotto Heat a large shallow saucepan to medium heat and add oil and butter. Once butter is melted add garlic, celery, bell pepper and onions and cook for 2 minutes or until fragrant. Add rice and stir to infuse aromatic flavors. Add wine to deglaze. Cook until the wine is almost totally evaporated about 3-4 minutes. Start adding warm broth one cup at a time, adding each cup as the previous cup is almost evaporated. Continue adding broth, while stirring rice until rice is al dente; about 20 minutes. When ready to serve, remove from heat and add cheese and duck confit. Warm through. duck Season duck breasts with salt and pepper to taste. Heat a heavy cast iron pan to medium-high heat and add olive oil. When oil starts to smoke, add duck breasts, skinside down and cook for 3-4 minutes; until duck is medium. Remove pan from heat and flip duck to lightly heat other side. Breasts should be relatively firm, like the inside of your palm. Once duck is cooked, let rest on cutting board for 2-3 minutes. smoked tomato jus Prepare the dark poultry stock by simmering 2 roasted duck and 2 chicken carcasses with carrot, onion and celery in water until it is rich with collagen. Strain. Fortify the sauce by adding additional poultry scraps that are browned in a pan along with shallots, then deglaze the pan with smoked tomato pulp and cooked down to a paste, then add the dark poultry stock and the herbs and peppercorns. Reduce for several hours until it is thick and glossy and the flavors are very concentrated. Once reduced, add the espresso, sugar and vinegar to taste. Strain through a chinois/fine mesh sieve before service. to plate Spoon risotto onto plate (it should sit upright but fall when you shake it), slice duck breast from rib side down to skin side and place slices on risotto. Spoon smoked tomato jus over the duck and add 3-4 cherry tomatoes around the plate. Serve immediately.

10 Braised Lamb Belly With Sour Cherry Compote Chef August Dannehl of Meals Ready To Eat Image courtesy of Carla Choy Photography

11 INGREDIENTS for lamb 1 lb. boneless lamb belly, trimmed 3 cups chicken stock (low sodium) 2 cups carrots, sliced 2 cups celery, sliced 2 cups onion, sliced ¼ cup soybean oil 2 Tbsp. coriander 2 Tbsp. rosemary 4 Tbsp. tomato paste salt and pepper to taste for compote 1 cup Luxardo Maraschino Cherries w/ syrup ⅔ cup water ½ cup sherry vinegar ¼ cup sherry 1 tsp. orange zest Procedure lamb Preheat oven to 275 degrees F. Place the carrots, celery and onion on bottom of a large dutch oven. Coat lamb belly with tomato paste (extra will thicken sauce), spices and salt and pepper and lay on top of vegetables. Add chicken stock until just covering the lamb and stick in oven for 6-8 hours (overnight). compote Add all ingredients (except orange zest) in medium sauce pot and simmer (on low) for 4-6 hours, stirring occasionally. When thick like a jam, zest orange over into the compote and leave warm for service. to serve Place lamb belly on wooden plank and spoon compote over the top of lamb. Add extra orange zest on the top. Serve immediately.

12 Air Bread Philly Cheesesteak Chef Holly Jivin of The Bazaar by José Andrés Beverly Hills Image courtesy of Carla Choy Photography

13 INGREDIENTS for air bread - ½ cup warm water - ½ Tbsp. fresh yeast - 1 tsp. sugar - 1 cup all-purpose, unbleached flour - 2 tsp. Kosher salt - 1 Tbsp. melted butter, unsalted - Maldon salt to sprinkle on top for cheddar cheese Espuma - ¾ cup aged Cheddar cheese - ¾ cup heavy cream - 3 egg whites - ½ Tbsp. kosher salt - ¼ Tbsp. sugar for caramelized onions - 2 medium yellow onions, finely sliced - 2 Tbsp. butter, unsalted - salt to taste other ingredients - Thinly sliced Wagyu beef (carpaccio style) - Chopped chives Procedure air bread 1- Stir together water, yeast and sugar in bowl of stand mixer. 2- Let stand 5 minutes to proof yeast. 3- Add flour, salt and butter and attach to stand mixer with dough hook. 4- Beat on low speed for 6 minutes or until dough comes together and forms a firm ball. If kneading by hand, with the heel of your hand or a pastry scraper, push and stretch the dough out in front of you, pull it back into a ball, then push out in front of you, pull it back into a ball then push out and pull back again stretching the proteins and folding air as you work. The kneading by hand process should take about 10 minutes. 5- Remove bowl from mixer, cover and let dough rest in a warm place for 25 minutes. 6- Refrigerate bowl overnight. 7- The following day transfer dough to a warm place. 8- Preheat oven to 450 F 9- Line sheet tray with parchment paper or silicone mat. 10- Divide dough in half and using rolling pin or pasta machine roll out 1 piece of dough about 2 mm (1/16 inch) thick. 11- Cut dough into 1.5 inch squares and place them on sheet tray. With the rolling pin extend the square in one direction to form an oval which will then cause the dough to puff in the hot oven. 12- Bake for 6 minutes until dough puffs up and turns golden brown. 13- Let cool down on wire rack to room temperature. 14- With needle, punch one small hole in each air bread. 15- Store air bread in dry place in sealed container. cheddar cheese espuma 1- Shred cheese with box grater and transfer it to small saucepan with milk. 2- Bring milk and cheese to a simmer. Add salt and sugar. 3- Add hot cheese mixture to a blender and slowly add egg whites while blending 4- Blend for 60 sec then add to isi (whipped cream) canister, charge and test for consistency (should be light and viscous). Hold in warm water bath until service. caramelized onion puree 1- Heat butter over medium heat in a medium sauce pan. 2- Add the onions, a couple handfuls at a time, cooking each handful 1-2 minutes before adding the next. Add until all onions are translucent and season with a heavy pinch of salt. 3- Reduce heat to low and cook for minutes, stirring occasionally, until the onions reach a thick paste. Raise temperature to medium during the last 10 minutes to brown the onions. 4- Once cooled, add to a food processor and blend into a puree. Keep warm for service. to serve 1- Inject cheese sauce into the air bread through previously-made hole. Do not over-fill the air bread or it may break. 2- Spread caramelized onion puree on slice of beef and flame with blowtorch or under a high broiler for 20 seconds. 3- Place beef slice on air bread with caramelized onion puree facing down. 4- Sprinkle top with Maldon salt flakes and chopped chives. 5- Serve immediately or the air bread will get soggy and will not be crispy.